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Sustainable Functional Food Processing



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Autore: Kovačević Danijela Bursać Visualizza persona
Titolo: Sustainable Functional Food Processing Visualizza cluster
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica: 1 electronic resource (454 p.)
Soggetto topico: Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato: dehydration
conserving vegetables
improving shelf-life
rehydrated pepper
histological preparation
green practices
meat analogue
liquid additives
soy protein isolate
lecithin
emulsion
functional fruit juice
hurdle technology
non-thermal processing
preservation
quality
probiotic
fruit by-products
lulo bagasse powder
fiber
antioxidant properties
carotenoids
cocoa shell
high voltage electrical discharge
tannin
dietary fiber
water binding capacity
grindability
traditional
slow
pressure and microwave cooking
polyphenols
antioxidant activity
faba bean
lentil
pea
probiotic safety
toxicity
pathogenicity
functional food industry
pharmacological interactions
functional fruit juices
mushroom
vitamin D
reducing capacity
glycation
Lactuca sativa
metabolomics
antioxidants
eustress
total soluble solids
particle size distribution
total anthocyanin content
antioxidant capacity
non-dairy beverages
pulses
chickpea
lupin
flow behavior
animal and plant proteins
computer vision system
nutritional value
texture
water activity
viscosity
microstructure
heavy metals
amino acids
pesticide
fruit wastes
vegetable wastes
drying
extraction
intensification technologies
phenolic acids
food processing
minimally processed foods
UHLPC-MS/MS
sous-vide cooking
vegetables
seafood
cephalopods
safety
nutritive quality
beetroot
convective drying
infrared drying
purée
Fourier-transform infrared spectroscopy
confocal scanning microscopy
fruit juice
interaction
drug
phytochemical
pharmacokinetics
ginger
pineapple
turmeric
juice mix
physicochemical properties
microbiological quality
sensory attributes
Diospyros kaki
post-harvest losses
dehydrated persimmon
thin-layer modeling
drying rate
old apple cultivar
biologically active compounds
functional food
agriculture
extensive farming
bisphosphonates
SERMs
food
supplements
bioavailability
meal
coffee
juice
mineral water
edible mushroom
nutrition
phenolic compounds
vacuum
poria cubes
optimization
stage drying
Persona (resp. second.): PutnikPredrag
KovačevićDanijela Bursać
Sommario/riassunto: Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. “hurdle technology” that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers’ sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, “hurdle technology,” advanced food processing, 3D food printing, and authentic fruits.
Titolo autorizzato: Sustainable Functional Food Processing  Visualizza cluster
ISBN: 3-0365-5302-9
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910619463103321
Lo trovi qui: Univ. Federico II
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